Firstly we're going to make our pasta substitute. Into a food processor, add in the Cauliflower (1 head) and process until you have a breadcrumb-like texture.
Place the cauliflower into a microwave-safe bowl, add a small amount of water and cover with clingfilm. Place in the microwave for 8-10 minutes, stirring occasionally until cooked through.
While your waiting for the cauliflower to cook, into a hot pan, add Extra-Virgin Olive Oil (1 tablespoon) and Leek (1), sweat the leeks down for 1 minute.
Bring out the cauliflower, add your Egg (2), Grated Parmesan Cheese (1/2 cup) and mix well until combined. Leave aside.
Add in your Ground Chicken (500 gram). Season the chicken with salt and pepper and then break down with a spoon, then add Button Mushroom (200 gram) and Fresh Spinach (1 bunch). Bring the heat down to medium and cook for 8 minutes.
Preheat oven to 350 degrees F (180 degrees C).
Go back to the chicken mix and add Cream Cheese (250 gram), stir well and let the cream cheese melt down into the pan. Cover the pan and take the heat to low and leave for another 10 minutes.
Onto a baking tray lined with baking paper pour over the cauliflower mix, flatten out on all sides and place into the preheated oven for 20 minutes.
To finish off the chicken mix, stir though some Fresh Parsley (1/4 cup) and turn the heat off.
Once out of the oven, cut the cauliflower sheets in half, get your square tin and place down Pasta Sauce (1 cup), followed by the chicken mix, Mozzarella Cheese (1 cup) and then add the first cauliflower sheet. Repeat this layer once more and press down making sure everything is compacted.
The top layer should get a spread of sauce, the last of the chicken, a sprinkle of mozzarella, and some Fresh Parsley (to taste).
Bake for 30 minutes or until the top is golden and bubbling.
Serve family-style so everyone can help themselves to this low-carb goodness, it may not be the traditional lasagna we know and love, but if you're cutting carbs this makes a wonderful substitute.